Am not aware of any sweet reds with much aging potential, much less for 25 or 50 years. But let's bet on your palate developing over the next quarter century. IMHO the hands down best bet for an ageable red is the Brunello Di Montalcino from Tuscany. In 25 years even the plain ole Brunello versus the more expensive Riserva, will be a wine to bring tears of joy to your eyes. Right now the current release is 1995, so look for the 1997s in a couple of years, and a few more for a Riserva. The plain ole Brunello will run between $35 and $45 per bottle.

Unfortunately, wines like Lambrusco do not age past two years or so. They'll just turn to something resembling vinegar after that. If you like sweet red wines that age over 25 years, I suggest you look into Vintage Port from Portugal. For sweet whites, chateau bottled Sauternes from France, and Auslese or Beerenauslese from Germany are most likely to improve beyond two decades. These types of sweet wines are expensive -- $50 and up --and so I suggest that you consult with a wine specialist in your nearest fine wine retail store for advice on specific brands and vintages.

There are very few of us authorized to delete text and I can't imagine who would be doing so unless there are serious insults being thrown around. What were the circumstances please? Was the text deleted by a moderator? I'd like to know. Thanks, Jim

There was a first time post right under Randy's by a person with the handle Guest, who was also from Minneapolis. My guess is that as a result of Dutton's and my following posts, Guest deleted it either on his own volition or with the encouragement of the original poster. The original post did originally include a preferance for sweet wine.

I guess using the word "boons" on this site constitutes foul or inappropriate language. Let me apoligize to all that were offended...BTW, I personally do not think the moderator or wines.com should have been so quick to censor my previous post, and because of that action I now do not trust the other boards on this site. Consequently, I will not be using this site anymore (instead I will use a similar site http://www.wine.com for all my wine questions) and to the people that deleted my previous post will you please delete my account and remove my email and other informaion I provided from your possession and do not release it to third parties. Thank you. NJ

Guest does not seem to be a legitimate poster to me. There is no e-mail listed, and he/she has a bogus profile with the occupation of bum. They also post an overreaction remark to the missing message, which they may have deleted themselves. If I am wrong, it will not be the first time. Other regulars here have posted appropriate profiles, e.g. Mr. Dutton, Innkeeper, Foodie, etc.

Various boards (not just wine) are plagued with bogus posters trying to start flame wars, get their kicks by agitating legitimate posters, etc. If you don't believe it, check out AOL. The wine board there has been disrupted by one pathetic individual who gets his sick jollies by stirring up trouble. They get their account canceled, but they just sign back on under another credit card. I for one am sick to death of the nonsense. That is why I frequent Wine Lovers Discussion Group for the most part -- any B.S. messages are immediately deleted, as are any flame wars (maybe a little too strict).

This board has always been civil, with great people here. I would hate to see it deteriorate to the point of AOL. I for one would like to see people have to use their real names here, and post a real profiles, o/w they don't get on. It is too easy for trouble makers to wander in and stir up a hornet's nest such as this thread. This is how they get their kicks.

'nuf said. Now you can flame away at me. I have my asbestos undies on.

Bucko, no flames from moi. I think you most likely have hit the nail squarely on the head. My log-on name is my real name: Michael R. Dutton ergo mrdutton. No problem on this end about telling people about myself.

My real name is Charlton Heston, so do not get me angry; that asbestos wouldn't stand a chance against some of the ammo I can throw at you....

But seriously folks, those who do not know--Thomas Pellechia is the name. I just happen to like the handle Foodie--it describes one segment of my life, one MAJOR segment, which together with wine makes up 2/3 of what I like to do all day.

As I said before: some people have too much time on their hands. We have these problems on a writer's site I subscribe to (ends with a prep). But since some of the people there actually know how to write, the flames become quite literary!!!

Holy Moolie, I, likr Castro leave for a few days of R&R floating around on Lake Powelland come back to not only one, but 2 horrific happenstances; this, and I concur, dude is some jerk trying to stir up fire, but the un-happy detail I`m hit with is Randys` leaving us for meeny weeks. There goes my daily mental gymnastics all to heck. As far as Idenity, Somewhere I posted my real I.D. when I changed E-carriers. I`m Verne Batchelor,wine-drinker , Phoenix, Az. vbatchelor@uswest.net.